There is a region in Kyoto Prefecture that was once known as ``Tamba Province.'' These include present-day Kameoka City, Nantan City, and Kyotanba Town, all of which are areas with untouched nature, including lush mountains and beautiful rivers. One of the things that people who live alongside this rich natural environment have protected and nurtured is the beautiful scenery of Kayabuki no Sato. We will introduce three thatched inns within Kayabuki no Sato, including a thatched guesthouse where you can actually stay, an inn that serves dishes made with plenty of local ingredients, and a new style of accommodation.

"Miyama Kayabuki no Sato"
Thatched houses dotted around the foot of the mountain

Approximately 1 hour and 20 minutes by car from Kyoto Station. Thatched houses are dotted around the area, nestled at the foot of the gentle ridges of the mountains. It is ``Miyama Kayabuki no Sato.'' There are a total of 39 thatched thatched houses in this village, which has been selected as a nationally important preservation district for groups of traditional buildings. Many of them were built from the middle of the Edo period to the early Meiji period, and are officially called the ``Kitayama style private house with irimoya-zukuri.''

Walk inside the village. The only primary colors are the red of the mailbox and the apron of the Jizo statue. Everything from the thatched roof to the walls of the building and the hut next door has a brown gradation, and the white of the shoji screens stands out. A soft atmosphere that makes everyone who visits feel at ease. It's the atmosphere that gives off the feeling that people are actually still living in these old thatched houses.

“Minshuku Hisaya” is an inn where you can stay in the “Kayabuki no Sato” village.

``Minshuku Hisaya'' is a lodging facility within the ``Kayabuki no Sato'' village that is popular with both domestic and international travelers. The Kayabuki that is built on a slightly higher ground is around 150 years old. It is said that it is not that old in the village, but the thick beams that shine in amber color tell of its accumulated history.

There are only three rooms, and the three rooms are arranged around a hearth room that doubles as the living room and dining room. All the rooms are not very large, including the 3 tatami mat room facing the garden with a porch, but they have a cozy and calm atmosphere. In particular, from the rooms facing the garden, you can see the thatched roof visible through the greenery of the garden, a view unique to Kayabuki no Sato.

Hisa-ya's signature dish is the local chicken sukiyaki hotpot. Free-range chicken raised in the neighborhood is crushed and prepared that morning, ensuring the freshness of the hot pot. A variety of parts such as thighs, breasts, liver, and fillets are simmered with plenty of vegetables. Adding to the fun of sitting around the hearth, you can eat as much chicken as you want after simmering it in a large pot.

The owner, Tadaki Nakano, runs a guesthouse while alsoDeputy of Kyoto Miyama Kitamura Kayabuki no Sato Preservation Society (General Incorporated Association)PresidentIn addition to preserving the landscape of Kayabuki no Sato, he is also working as a tourist guide. One of the joys of staying at Kayabuki no Sato is being able to listen to Mr. Nakano talk about the history of Kayabuki no Sato and the characteristics of the thatched buildings after dinner.

Minshuku Hisaya
5 Kitanakamaki, Miyama-cho, Nantan-shi, Kyoto
TEL: 0771-77-0550

Stay at the ``Annex Thatched Old Folk House,'' which was completed this spring and is limited to one group per day.

"Kigsuriya". A culinary inn with such an unusual name is hanging its curtains in the Miyama area. Founded in 8. This inn retains its name as a ``Medicine shop'', which ran a medicine business during the Meiji period. Merchants traveling up and down the Sabakaido Road, which connects Kyoto and Wakasa, unloaded their cargo at Kigusuriya, rested, and ate local cuisine. It's a quaint inn that gives you a sense of history.

In the spring of 2023, the ``annex thatched old folk house,'' which is limited to one group per day, will be completed. It was built in Meiji 1, so it's over 1 years old. It is one of the largest thatched inns in Miyama, and is said to have been a village headman's family since the Edo period. There is a dirt floor with a stove called okudo-san, and the edge of the hearth. There is a sense of relaxation where time seems to flow slowly.

Made with deer or boar meat
An inn where you can enjoy a new idea of ​​``Gibier Kaiseki''

Kigusuriya, a small, family-run inn, is known for its cuisine that makes use of seasonal ingredients from Miyama, and its homely feel attracts many people from not only Kyoto but from all over the country. Ayu sweetfish in the summer, botan nabe in the winter, local chicken dishes all year round... In addition to these traditional dishes, gibier kaiseki has recently been attracting attention.

When we adopted the idea of ​​``game meat'' from French cuisine instead of the limited cooking methods used up until now, such as cooking in a pot or boiling, deer and boar meat, which was sometimes difficult to handle, was transformed into a rich ingredient. It has come to be endowed with great value. Deer meat can be made into cutlets, boiled in wine, or croquettes, and wild boar can be made into bacon and used as a topping for salads. The traditional botan nabe and sweetfish raised in the clear waters of the Yura River are also delicious. The painstakingly prepared food you can enjoy under the thatched roof is exceptional. A blissful time passes.

``Kigusriya'' used to be a drug dealer. When he first started running an inn, he provided baths with herbal medicine, and he is very particular about his baths. Don't miss the rock bath that was completed in the main building this spring. It is a rock bath with a dynamic rocky mountain in the background. Soaking in the filtered water from Maihan Stone and enjoying the food will wash away all the fatigue of city life.

Kigusuriya
8-1 Imanyasu, Tsurugaoka, Miyama-cho, Nantan-shi, Kyoto
TEL:0771-76-0015

Immerse yourself in the thatched atmosphere with a modern sensibility
"Miyama Futon & Breakfast"

Near Kayabuki no Sato, there are four inns where breakfast is included, and where you can rent out an entire thatched house to just one group per day. These inns, named ``Miyama Futon & Breakfast,'' vary in style and capacity, ranging from old folk houses that retain their traditional appearance to modern buildings with large gardens and wooden terraces.

In particular, the building named ``F&B Main Building'' is a thatched-roof building that is over 150 years old and has been designated as a registered tangible cultural property of the country. Passing through the dirt floor, you will find yourself in a wide board room with a hearth cut out in the center where you can light a fire. There are mainly two tatami rooms, one 8 tatami mats and one 4 and a half tatami mats in size, but if you partition them with sliding doors, you can have three rooms.

Sukiyaki set catering and on-site sushi stalls are also available.

This building can accommodate 8 or more people in some cases, and the kitchen is fully equipped with the latest plumbing and cooking utensils, as well as plenty of tableware, so you can cook for a large group. In addition to catering for sukiyaki sets, we also have luxurious options such as arranging kaiseki meals and sushi stalls for business trips.

The building is surrounded by only private houses and rice fields that are a little apart. If you sit by the hearth and listen carefully, you can almost feel the breath of the thatched roof. After exploring Kayabuki no Sato, you'll definitely want to spend the night at an inn like this.